Ingredients
Scale
Fruit
-
1 medium pineapple – peeled, cored, and chopped into small chunks
-
1 can (15 oz) mandarin orange segments – drained well
-
2 large bananas – peeled and sliced into ¼-inch rounds
Other Ingredients
-
1 box (3.4 oz or 4-serving size) instant vanilla pudding mix – sugar-free or regular
-
1¼ cups cold water – for mixing with pudding
-
1 cup mini marshmallows – optional, but highly recommended for texture
Instructions
1. Prepare the fruit
- Start with the pineapple: Peel, remove the core, and chop into small bite-sized chunks. You want uniform pieces for easy scooping and a pleasant texture.
- Open and drain the mandarin oranges. Let them sit in a strainer while you prep the rest to remove as much liquid as possible—excess juice will water down your dressing.
- Peel and slice the bananas. Do this last to prevent them from browning too quickly.
Tip: Slice bananas and coat them in a few drops of lemon or orange juice to delay oxidation.
2. Mix the pudding dressing
- In a medium-sized bowl, pour the cold water and whisk in the dry vanilla pudding mix.
- Stir vigorously for about 1–2 minutes until it’s smooth, with no dry lumps. The mixture should begin to thicken.
- Let it sit for another 2 minutes to thicken more fully. You’re not making a firm pudding—just a lightly creamy coating.
Note: Do not use milk here. Water makes the dressing lighter and balances the sweetness.
3. Combine the salad
- In a large mixing bowl, combine the pineapple chunks, drained oranges, and sliced bananas.
- Pour the pudding mixture over the fruit.
- Gently fold everything together using a silicone spatula or large spoon. Avoid overmixing to preserve the shape of the fruit.
4. Add marshmallows
- Sprinkle in the mini marshmallows.
- Fold them in gently so they don’t dissolve or become mushy. This step adds playful chewiness and contrast to the soft fruit.
5. Chill and serve
- Cover the salad bowl with plastic wrap or transfer to a lidded container.
- Refrigerate for at least 30–60 minutes before serving. This helps the dressing set and the flavors meld.
Notes
Fruit tips:
- Use ripe, not overripe fruit: Pineapple should be juicy and fragrant, but still firm. Overripe fruit will break down in the dressing.
- Substitute freely: If pineapple isn’t available, try:
- Fresh mango
- Green or red grapes (halved)
- Apple cubes (dip in lemon water to prevent browning)
- Strawberries, if you want a red pop of color
- Bananas should be firm: Mushy bananas ruin the texture and presentation.
Pudding notes:
- Use sugar-free pudding if you’re cutting back on sugar, but regular pudding works perfectly too.
- Don’t use cook-and-serve pudding. Only instant pudding works for this no-cook recipe.
Optional add-ins:
- Toasted shredded coconut – adds tropical flair and light crunch
- Chopped nuts (like pecans or walnuts) – for texture, if there are no allergies
- Greek yogurt – replace ½ cup of water with yogurt for a thicker, protein-rich version
- Diced grilled chicken or beef strips – if serving this salad as a full meal, adding lean meat turns it into a protein-balanced, sweet-savory dish.
Storage:
- Best eaten within 24 hours.
- You can store it for up to 2 days, but the bananas may begin to brown and marshmallows can soften.
- Avoid freezing—it will ruin the fruit texture and dressing consistency.
- Prep Time: 15 minutes